This Armenian soup is perfect for iftar and can be served warm or cold. If you have any leftovers be sure to heat on low so that the yogurt does not end up curdling. The topping is not only pretty, but it really brings the taste of the soup out. Soaking barley (jareesh) for as long as you can is always best since the barley soaks up water. I like to leave mine overnight and until I use it adding more water if needed. Even when you soak it and go to cook it will still end up taking all the broth so add more as needed. You will want a bit of broth and not too thick.
1 cup barley (soaked for 6 hours and drained)
3 cups water
1 chicken bouillon cube (I used Maggi)
1/4 cup diced white onions
6 tablespoons plain yogurt
1 tablespoon butter
2 teaspoons dried mint
1 tablespoon dried mint
1 tablespoon butter, melted
1. In a saucepan on medium heat, add barley, water and bouillon cube. Cover and allow to cook for 20 minutes or until barley is tender. Set aside!
2. In a small pan, add butter and onion, cook until tender then add mint. Remove from heat.
3. On low heat, add the onion mixture into the barley, then yogurt, whisk until well combined. In a small bowl, add remaining butter and mint, mix. Ladle soup into bowls, then swirl butter and mint mixture on top then sprinkle paprika.
Yields: 6 servings